Pear Pecan Bread made from Ugly Pears

I bought a bag of sad, truly ugly looking pears for only 20 cents, but I didn’t despair, but created a new paradigm since the only thing was was to prepare some pear bread by peeling it and removing the bad spots with a paring knife. And I still had more pears, which called for a second loaf. Therefore I had a pair of pear breads. Which were  beautiful and tasted incomparable – a true paradox. I used a recipe from Joy of Cooking, but swapped finely ground whole wheat flour for half the flour, and pared down the sugar, which apparently repaired the recipe with healthier ingredients, quite a parable. (There are 11 pear puns in the above paragraph, oops one more there! Did you catch them all?)

ugly pearsWet Ingredients:

3 – 4 ripe pears, grated to make 1 1/2 cups with the juice

1 large egg

1/2 cup olive oil

1 teaspoon vanilla

1 teaspoon finely grated lemon zest from one medium lemon

1 Tb fresh lemon juice, squeezed from the same lemon

Dry Ingredients:

3/4 cup finely ground whole wheat flour (also known as white whole wheat flour)

3/4 cup white all purpose flour

1 Tb ground flax seeds

1/2 cup sugar

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1 cup chopped pecans

Topping:

1 Tb Demura sugar (coarsely ground sugar)

1 tsp cinnamon

pear bread loaf

Directions:

Preheat oven to 350*

Break pecans into small pieces. I used the blade of the food processor and pulsed a few times. Fill up 1 cup of broken pecans and set aside.

Peel pears and cut away the core and any bad parts. Grate to make 1 1/2 cups. I used the grater attachment for my food processor to grate the pears. measure grated pears and set aside.

Mix egg, olive oil, vanilla, lemon zest and juice with the food processor blade, Add grated pear and mix again. Sift together dry ingredients in a medium bowl. Fold in dry ingredients until somewhat mixed in. Add pecans and fold until just mixed.

Spray a loaf pan with nonstick spray. Pour in batter. Mix the Demura sugar with 1/2 teaspoon cinnamon in a small bowl, then sprinkle evenly over the top.

Bake for 1 hour and 10 minutes, until a toothpick comes out clean. Let cool on a rack for 10 minutes, then remove from the pan and let cool on the rack until you can’t wait any longer.

 

 

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Strawberry-Bacon Salad for a Cheating Vegetarian

salad with dressing

“I am a vegetarian. But I also love bacon. And the only thing more satisfying than being a vegetarian is being a cheating vegetarian!” Sonia Mena, 2011.

Strawberries and bacon are the perfect complement to each other, sweet and salty, juicy and crunchy. I throw in some raw pecans and sprinkle everything over a bowlful of salad greens. Then I toss them with a strawberry-balsamic dressing flavored with black pepper and rosemary. A cheating vegetarian couldn’t ask for more!

For healthiest results, use organic or non-pesticide strawberries and greens and nitrate-free bacon (I found some at Trader Joe’s)

This makes 2 dinner salads or one large salad for lunch.

strawberries, bacon and pecans

Ingredients:

Salad:
1 slice bacon
3 ripe strawberries
¼ cup (or one handful) whole raw pecans
2 heaping cups of salad greens

Salad dressing:
2 small soft very ripe strawberries
1 tsp balsamic vinegar
2 tsp water

a few few grinds of black pepper

a few needles rosemary, minced
1 Tb extra virgin olive oil

Directions:
salad without dressing

Salad:Fry bacon over medium heat until well done. Drain on paper towels. Crumble when cool enough to handle.
Rinse greens and strawberries. Put greens in bowls; either one large or two smaller bowls. Sprinkle pecans and crumbled bacon over greens. Slice strawberries over salad.

Dressing: Slice over-ripe strawberries into a blender bowl and add rosemary, black pepper, and balsamic vinegar and water. Run on liquefy until strawberries are mostly liquefied. Add olive oil and run on liquefy until oil emulsifies. Pour over salad and toss so that it coats the greens.